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Sweet Potato Halwa
Sweet Potato Halwa

Before you jump to Sweet Potato Halwa recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.

Healthy eating helps bring about a feeling of wellness. Whenever we eat more healthy foods and a smaller amount of the detrimental ones we typically feel much better. Eating fresh vegetables helps you feel better than eating a portion of pizza. Sometimes it’s tough to find wholesome foods for treats between meals. Finding snack foods that help us feel better and enhance our energy levels often involves lots of shopping and painstaking reading of labels. Here are a handful of healthy snacks which you can use when you need a fast pick me up.

If you’re looking for a speedy snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the early morning. When you have to have a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain choices.

You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to sweet potato halwa recipe. To make sweet potato halwa you only need 5 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato Halwa:
  1. Take 250 gm Sweet potato
  2. Use 1 cup Sugar
  3. Take 4 Elaichi (cardamom) pods
  4. Provide 3 tsp Desi ghee
  5. Use As needed Dry fruits
Instructions to make Sweet Potato Halwa:
  1. Boil the sweet potato first. Peel it off and mash it.Then add desi ghee in the pan.Add the sweet potato to the desi ghee.
  2. And fry it till it becomes light red. Then add sugar & eaichi, mix well. Then add dry fruits..
  3. Cook for 5 more minutes.now your halwa is ready enjoy..

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